You will need:
- 4 x 125g porterhouse steaks, trimmed
- 2 tsp olive oil
- 1 tbsp Mexican spice mix
- 1 red capsicum, cut into 4cm strips
- 1 yellow capsicum, cut into 4 cm strips
- 4 large tortillas
- ½ small red onion, thinly sliced
- 1 cup baby spinach leaves
- 1 ripe avocado, diced
- ⅓ cup sour cream
- ⅓ cup tomato salsa sauce
- Coriander to serve
Let's make it:
Step 1:
Turn on the Sunbeam Café Style 6-Slice Sandwich Grill & Press. Brush the steaks with oil and sprinkle with spice mix. Season with salt and pepper.
Step 2:
Place steaks and capsicum on the sandwich press and close and lock the lid. Cook the capsicum for 2-3 minutes or until tender and cook the steaks for 3-4 minutes or until the steaks are cooked medium-rare or cooked to your liking.
Step 3:
Transfer the steaks to a plate, lightly cover with foil to rest the steaks for 2-3 minutes. Set the capsicum aside. Wipe the press clean with kitchen towel.
Step 4:
Warm the tortillas on the press.
Step 5:
Thinly slice the steaks.
Step 6:
Fill the tortillas with avocado, sliced steak, capsicum, red onion and baby spinach leaves. Serve with sour cream, tomato salsa sauce and coriander.
